Here, Taste This : Cajun Turkey Burgers

If there is one recipe that epitomizes my family, one dish that almost every guest through my front doors has tasted, it is the one I'm telling you about today.

Corey and I started making Cajun turkey burgers for our friends when we were newlyweds, living in San Diego. I was BY NO MEANS a cook back then. I considered spaghetti from a jar a real meal, and we often had breakfast for dinner. (Mmmmm. Breakfast.) But the first time we played host to a large group of friends, I decided to pull out a favorite recipe from my Mom, something that was familiar enough to be comforting but different enough to be exciting, and lo and behold, it was a hit.

1. You MUST top these burgers with avocados in some form. This is a contractual requirement. Guacamole is preferred, but avocado slices will do in a pinch.

2. These burgers are spicy, but not in a run-from-the-room-screaming sort of way. (Although I do think they permanently scarred my Minnesotan in-laws. Of course, they can't handle pico de gallo for "the horrible burn." So take it as you will.) If you want to take the flavor up a notch, top them with pepper jack cheese. This doesn't absolve you from the guacamole provision. It is in addition.

3. I make my own bread crumbs by giving leftover heels of whole wheat bread a spin in my food processor. My homemade bread crumbs aren't seasoned, but I've never noticed a difference.

5. This summer, I've started making Cajun turkey burgers in large batches and freezing the leftovers for lunch. A thawed burger nuked for 1 minute in a whole wheat bun is a healthy, flavorful lunch, and a welcome alternative to my standard peanut butter.

"Here, Taste This" is a new weekly feature. Every Friday, I put on my faux foodie hat and talk about one of my favorite topics. There's more info here.